CLAN GOLD ON HOW TO DRINK WHISKY
Our answers are: often, and with pleasure! But there are a few other things that are worth knowing when it comes to increasing that pleasure.
Look around a Scottish pub and you won’t see any ice. That’s because ice dulls the taste of Whisky, closing down the complex flavours and freeing the aroma. In hot countries, add a single cube if you must, but no more.
Taking your whisky ‘neat” (plain) isn’t the best way to enjoy it either. Just a splash of cold water is best, it releases the flavours and prevents the high alcohol content from numbing your senses.
Water from the tap may contain chlorine which spoils the taste of good whisky. A little still spring water added to your dram – the Scottish word for a measure of whisky – is the way to go.
DIFFERENT FOLKS, DIFFERENT STROKES
A good Scotsman will drink his whisky in the way we’ve just described, but you will find that around the world tastes differ.
Enter a bar in Tokyo and you may see whisky being consumed ‘mizuwari’, diluted with lots of water. Out for the evening in Madrid, the order is likely to be Scotch mixed long with lots of ice and cola, while in Shanghai, Scotch with ice and cold green tea is very popular. In New York style bars, bartenders are likely to be using the great variety of whisky flavours to make exciting cocktails. For more on the varieties of whisky, click here.